A rich gravy which goes well with sausages, red meats, game or roasted root vegetables. Its from ” Tom’s Table” by Tom Kerridge.
Ingredients
- 200 g smoked lardons or diced smoked bacon
- 2 banana shallots peeled and finely diced
- 1 clove garlic peeled and finely grated
- 175 ml cider vinegar
- 2 tbsps black treacle
- 200 ml beef stock
- 75 ml olive oil
- 1 tbsp thyme leaves
- 2 tbsp chopped chives
- salt and freshly ground black pepper
Servings:
Instructions
- Heat a deep saute pan over a medium high heat then add the lardons or bacon. Fry for 4-5 minutes, stirring often until golden brown and crispy. Stir in the shallots and garlic, lower the heat and cook for 8-10 minutes until they have softened.
- Pour in the cider vinegar, increase the heat and let the liquid bubble to reduce and thicken to a syrupy glaze. Stir in the black treacle then add the beef stock.
- Bring to the boil, reduce the heat and simmer gently, uncovered, for about 10 minutes to reduce and thicken until it nicely coats the back of a wooden spoon. Whisk in the olive oil to emulsify and enrich the sauce. Stir in the thyme and chives and warm through for a minute.
- Remove from the heat and season to taste with salt and pepper. Serve immediately in a warmed jug. It can be kept in a sealed container for 3 days in the fridge or be frozen until needed.
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